The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


rowejd's picture

Quick Help Needed to Save My Sourdough Loaves!

July 9, 2009 - 11:26am -- rowejd

I'm making the regular sourdough from the Bread Baker's Apprentice book.  I've made it several times, but this time I forgot to let the dough rise after the final mixing.  You're supposed to mix, let it ferment for 3-4 hrs, then shape & proof for 2-3 hrs.  I skipped that first firmentation and my bread is now proofing.  Any advice on how to save these loaves...IF they can be saved?  SHould I just bake them after 3-4 hours?  Should I try to let them ferment, degas them by gentle handling, then let them proof again?

Felila's picture

I may have saved my starter from impending death!

April 29, 2008 - 12:30pm -- Felila

I've been busy the last couple of weeks and forgetting my weekly sourdough feeding. Pouring off the hooch, yes, feeding it, no.

Yesterday I resolved to feed the poor little starter. When I pulled it out of the refrigerator, opened the jar, and smelled ... uh-oh. Didn't smell right. But I made up some flour and water, put in a teaspoon of the old starter, threw out the rest, and hoped for the best. Left it overnight. This morning, it still didn't smell right.

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